Description
Delightfully moist pumpkin muffins flavored with warm spices, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour
- 1 cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup sugar
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ½ cup vegetable oil or butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and sugar until well combined.
- In another bowl, mix the pumpkin puree, eggs, milk, and vegetable oil or melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until the mixture is combined.
- If desired, fold in nuts or chocolate chips.
- Spoon the batter into each muffin cup, filling them about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm!
Notes
For a lighter version, you can substitute vegetable oil with applesauce. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, gluten-free, muffins, fall baking, breakfast treats